Ingredients:
1 cup urad dal(black lentil) (whole with husk)
4 cups idly rice
1tbsp fenugreek seeds
1 tbsp. salt
Method for preparing batter
Soak fenugreek seeds, urad dal and idli rice separately in lots of water for minimum 4 hrs. Soaked black lentil should be washed thoroughly.
Grinding
Grind the soaked fenugreek seeds in ½ cup of water for 3-4 minutes , grind until fine paste. Then grind Black lentil (urad dal) by adding water little by little. This lets the dal to fluff up well. The dal should be fluffy and fill the mixer grinder. Transfer the dal mixture in a bowl. Keep aside. And last it is the turn of idli rice, grind the soaked and drained idli rice till the rice is smooth, add enough water while grinding. Transfer the batter to the lentil and fenugreek mixture and mix well. Take a bigger bowl which has enough space for the batter to expand while fermenting. Ferment the batter for overnight. Add the salt after fermentation. Once fermented the batter should have increased in volume. Mix the batter well.
Put some water in an idly vessel and put it on medium flame. Cover the vessel in order to form some steam. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes on medium flame. Once the idlis are done remove the idli plate from the vessel. Leave it undisturbed for 4-5 minutes and then spoon it out (Do not remove the idlis immediately as they might stick) Serve hot with your favorite chutney and sambar.
